Flanche

Sablé

Mix the flour with the confectioners’ sugar, salt and diced butter to a sandy texture. 

Beat in the eggs 

Mix just until the dough comes together, roll out the cover in silicone wrap and reserve in the refrigerator for a few hours. 

Laminate the dough to a thickness of 2mm and cut. 

Bake in the oven 8 min at 170ºC 

Zephyr caramel 35% and sparkling sugar croustillant

Mix the Pailleté Feuilletine Cacao Barry and sparkling sugar with the Pure paste 100% hazelnut, Praliné 50% hazelnuts and then add melted chocolate. 

Roll out into a thickness of 2.5 mm. Reserve in the refrigerator and cut.

Lactee caramel 31% cremeux

Boil the cream with the sugar and pectin x58. 

Pour over the chocolate and emulsify. 

Set aside until ready to use.

Caramelized popcorn

Place the popcorn in a glass bowl with 2 tablespoons of water. Cover and cook in the microwave for 2 minutes at the maximum power. 

Make a caramel, pour onto a silicone mat and leave to cool. 

Make a powder with the caramel, sprinkle it on the popcorn and put it in the oven for a few minutes at 180ºC, until the sugar melts. 

Sprinkle with Mycryo and reserve.

Cocoa puff pastry

Mix all the ingredients except the butter in a dough mixer at low power for 2 min. Let stand in the refrigerator for 1h. 

Add the butter by making two double folds. Leave to stand overnight in the refrigerator. 

Make 2 more double folds and leave to stand for at least 3 hours. 

Make two more double folds. Laminate and cut. 

Bake in the oven for 20 minutes at 180ºC. Reserve.

Sable

Mix the flour with the confectioners’ sugar, salt and diced butter to a sandy texture. 

Beat in the eggs 

Mix just until the dough comes together, roll out cover in silicone wrap and reserve in the refrigerator for few hours. 

Laminate the dough to a thickness of 2mm and cut. 

Bake in the oven 8 min at 170ºC

Hazelnut praline croustillant

Mix the Pailleté Feuilletine Cacao Barry with the Pure paste 100% hazelnut and melted chocolate. 

Roll out into a thickness of 2.5 mm. Reserve in the refrigerator and cut.

Ghana 40%, hazelnuts and raspberries vinegar crémeux

Boil the cream with the sugar and pectin x58. 

Pour over the chocolate, Pure paste 100% hazelnut and hazelnuts oil and emulsify. Add the vinegar once it has cooled down 

Set aside until ready to use.

Cocoa puff pastry

Mix all the ingredients except the butter in a dough mixer at low power for 2 min. Let stand in the refrigerator for 1h. 

Add the butter by making two double folds. Leave to stand overnight in the refrigerator. 

Make 2 more double folds and leave to stand for at least 3 hours. 

Make two more double folds. Laminate and cut. 

Bake in the oven for 20 minutes at 180ºC. Reserve.

Gruyere sable

Mix the flour with the grated Gruéye cheese, confectioners’ sugar, salt and diced butter to a sandy texture. 

Beat in the eggs 

Mix just until the dough comes together, roll out cover in silicone wrap and reserve in the refrigerator for few hours. 

Laminate the dough to a thickness of 2mm and cut. 

Bake in the oven 8 min at 170ºC

Ghana 40%, bacon and gruyere cheese crémeux

Boil the cream with the sugar and pectin x58. 

Pour over the chocolate, cheese and bacon and emulsify. 

Set aside until ready to use.

Cocoa puff pastry

Mix all the ingredients except the butter in a dough mixer at low power for 2 min. Let stand in the refrigerator for 1h. 

Add the butter by making two double folds. Leave to stand overnight in the refrigerator. 

Make 2 more double folds and leave to stand for at least 3 hours. 

Make two more double folds. Laminate and cut. 

Bake in the oven for 20 minutes at 180ºC. Reserve.

Place the croustillant on the sablé, pipe the chocolate crémeux on top. 

Next, coat with the previously pre-crystallized coverture. 

Stick pieces of puff pastry and add the toppings before the topping crystallizes.